Grilled Shrimp and Scallops

It's so hot in Florida now......can we get a break from the heat? Probably what we wanted was a cool summer meal of light seafood and a crisp cold white wine.

Sea scallops are the bigger meatier yummy version of the tiny bay scallops. If you have a grill basket or bowl, this is an easy summertime meal to toss together.

Slice up a few of the sea scallops. They are so much larger than the bay scallops and won’t, even cut in half, fall through the holes in the wok. Peel about a half pound of medium to large sized shrimp. The pink shrimp have a sweeter taste.

Now slice up a few veggies of your choice – we used few portabellas as well as white mushrooms, scallions chopped in 2 inch bits and sliced green bell pepper. Mix the seafood with the veggies and toss in olive oil or sesame oil. A dash of sea salt and tiny sprinkle of black pepper.

Doug is the grill master – I am only allowed to grill chicken and that is fine with me. Here he is with his Teflon coated wok.

It actually takes longer for the charcoal to burn down to the appropriate temperature than it will for the seafood to cook.

This is a tiny but blurry but you can see the large succulent chunks of seafood…..the grilled smoky taste is fabulous.

If you like pasta or rice with this meal you need to prepare it about the time the charcoal is lit so it’s done in time. We like the Butoni pasta sold in the refrigerated case. The linguine takes 3 minutes to boil.

Again with the white plates….I still haven’t gotten coral, green or blue to accentuate the pale colors of seafood and pasta.

We had an icy cold bottle of Chardonnay with this meal. If you have a grill, this is a fast summertime meal that I recommend. Especially as I didn’t need to cook much that evening. Mmmm mmmmmmm.

This isn’t food related but check out how well my pineapple plant and spider plants are doing. The pineapple needs trimming. I did get one tiny pineapple off it and it was so cute. But it wasn’t sweet….hoping for another one but no luck yet.


Wandering Coyote said...

That looks so amazing! And I am totally jealous of your pineapple plant - I've never seen one of those before.

Pierce said...

I wish I could send you one, WC, but I'll betcha it's against some regulation to transport plants.

I'm working on a tribute to Kahlua so it's been busy in the kitchen!

A World in a PAN said...

Hi Pierce, I love shrimps and scallops, so I have to try your recipe .. maybe we can do it together if you come to Chez Laura!!!

Le laquet said...

Yum - love shrimp, love-love-love scallops and they look delicious stir fried together and such a good idea to put the wok on the BBQ! I love the smoky flavour that BBQ food gets BUT I am crap at using the BBQ - a job for Simon I feel :o)

Pierce said...

Hi Laura - I would love to take your class but we could surely get the grill going and have fun with that too!

Jo - I think I might (might) be able to pull this one off but the grill is definately Doug territory.

Joie de vivre said...

Thank you, as always, for your continued support and your kind words. I hadn't realized how much I missed the blogging world, but it is so good to be back! I've only tried scallops a handful of times and haven't really cared for them all that much, but the thought of them getting slightly smoky over the charcoal is appealing. I'm looking forward to your future posts! :)

Pierce said...

Welcome back Joie de Vivre! I just knew you were having fun with your sons over the summer.

The sea scallops have a different taste than the bay so, maybe you would like these.

Cookin' Canuck said...

That sounds amazing! I am a big fan of scallops, particularly the large sea scallops. I am very envious of your pineapple.

girlichef said...

Oh my gosh...I can just taste that smokey deliciousness...YUM!

Donna-FFW said...

Grilled shrimp and scallops sound delightful to me..

I am so jealous of that plant. Dont think we can grow them here in nj!

Pierce said...

Cooking Canuck, welcome and I think if you like the large scallops - you'll love them grilled.

Hiya Girlichef - I made your chocolate bread and it's very good.

Donna - Maybe you could bring the plant inside in winter. I have to do that here starting in December.

Anonymous said...

Grilled shrimp and scallops sound perfectly delicious, excellent with the chilled Chardonnay!

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